Chauhan Pooja^1,, Suri Sukhneet²

Quality of oil is not only limited to the composition of fatty acids present therein but it also encompasses the effect/ impact of storage and usage conditions such as the environment, temperature and moisture as well as the food cooked in it. The deterioration can usually be attributed to processes such as hydrolysis, oxidation, and polymerization reported to occur during the process of heating fat at high temperature such as during frying. These processes result in the formation of several by-products such as polar compounds. Total polar compound (TPC) is an established quality index for assessing the degradation status of oils used for frying because they strongly relate with primary and secondary level processes associated with hydrolysis, oxidation and polymerization of heated oils. TPC levels above 20-25% are considered to be indicator for rejection or replenishment of the frying oil as they are negatively associated with its quality such as viscosity, flavor and also the nutritive value of the foods fried therein. Studies on polar compounds need impetus as animal trials have found them to be associated with retarded growth, irregular intestinal activities, enlarged liver and kidney, anemia as well as cancer.

Total Polar Compound (TPC), deep-fat frying, hydrolysis, oxidation, polymerization